Vegan Teriyaki Portobello Mushrooms With Avocado.

•Grilled Brussels Sprouts.

•Steamed Coconut Basmati Brown Rice.

• Mini Cucumber Roll-Ups.

•Avocado.

Good food is the foundation of happiness.

🍄
🍄
🍄
🍄
🍄

Teriyaki Portobello Mushroom.

Wash, clean, slice mushrooms, and season to the beat of the Ancestor’s drums.

•Jamaican Jerk Seasoning.

• Smoked Paprika.

•Trader Joe’s 21 Salute Seasoning.

•¼ Tsp Liquid Smoke.

•Onion Salt.

•1000000 Bottles of Garlic Powder. ( Please triple).

• Small piece of Ginger. ( Smash a little ).

•10000000 Bulbs of Garlic.

•½ White Onion, chopped.

•2 Red Pearl Onions.

•Let it marinates for 2 hours.

•Method: Heat Cast Iron Pan on medium heat.

•Once the pan is nice and hot, add Mushrooms and spread evenly.

Add ¼ Cup Annie Chun Teriyaki Sauce.

Combine well, let it simmer for 5 mins.

Add Green Onions.

Turn off the stove and server with the side of your choice.

For the 🥥 rice.

1 ½ Cup Basmati Brown Rice.

1 ½ Cups Coconut Milk.

2 Stalks of green onion.

½ Tsp Better Than Bouillon

Pinch of Smoked Salt (Himalayan salt works fine too).

Bring coconut milk boil on low heat.

Wash rice.

Add to pot, stir well and cook until fluffy like you.

For the Brussels Sprouts, you know every day I am Brussling.

I used a little Jalapeno salt, Some of the 21 Salute Seasoning, Nutritional Yeast, and grill to my liking.

Just don’t make it hard like your back.

Leave a Reply

Your email address will not be published.